"The bread can be kept for a few hours, wrapped and at room temperature, but by the end of the day, with just the wee bit of fat that's in the buttermilk, it will turn hard as the Blarney Stone."

It takes no time to prepare, perhaps the only downfall is the possibility of forgetting it after 50 minutes in the oven. There are a million ways you could evolve this recipe, for St Pat's I was a purest, just in a gluten free way.